Easy Bacon and Mushroom Egg White Breakfast Quiche
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With its flaky crust, cheesy quiche filling, crispy bacon and protein packed egg-whites, this bacon and mushroom quiche is healthy, flavorful and packed with nutrition. Using fat-free milk and egg whites makes this quiche a lighter version of a savory and typically caloric party favorite.
Brunch recipes are in full force during Spring and Summer. I love making it for Mother’s Day brunch, baby showers and for leisurely Saturday mornings. Good reason or not, you’ll be glad you made this breakfast quiche.
Using a store-bought pie crust cuts down on prep time, meaning more time to rock and roll at the party and less time in the kitchen.
To complete your party table, add a Egg White Quiche and White Sparkling Sangria Mocktail. Both are fan favorites!
Why you’ll love this recipe
- 13g of protein per serving.
- Customizable to make it your own.
- Perfect for Spring and Summer brunches.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for bacon and mushroom quiche.
- Pie Crust: I am using storebought to make this super quick and easy. You can also use homemade or go crustless.
- Bacon: use bacon, turkey bacon or cooked sausage. Try adding Homemade Maple Chicken Sausage Breakfast Patties broken up and mixed in. If using turkey bacon be sure to add some olive oil to cook your mushroom and garlic mixture in place of the bacon fat.
- Brown Mushrooms: I prefer brown mushrooms for this recipe. Use your favorite variety or other preferred veggies.
- Garlic: lots of delicious minced garlic.
- Low Fat Milk: or whole milk, heavy cream, protein milk like Fairlife or half and half.
- Liquid Egg Whites: I suggest buying the carton of egg whites so you do not waste the yolks. You can use 9 whole eggs, or 1 1/2 cups egg beaters or a combination of whole eggs and whites.
Variations
- For different flavors, try cheddar cheese, gouda, Swiss cheese, pepper jack or gruyere cheese.
- Add spinach, yellow onion, arugula, bell peppers, etc.
- To lower the fat, use turkey bacon, less bacon pieces or low fat cheese.
- To lower the carbs, make this a crustless quiche recipe.
Dietary Modifications
- To make gluten-free, use a gluten-free pie crust.
- To make dairy-free, omit the milk and use almond milk or soy milk and substitute the mozzarella for your favorite non-dairy alternative. Note, this will change the taste and texture of your quiche.
How to make bacon and mushroom quiche (a visual step-by-step guide):
Step 1: pre-heat oven and pre-bake the crust
Pre-heat oven according to pie crust package. Place one pie shell in a pie dish, poke a few holes in the bottom and bake 1/2 the recommended time (image 1).
When the crust is done cooking, remove from the oven and lower the temperature to 350 degrees Fahrenheit (image 2).
Step 2: cook bacon
While the pie crust bakes, cook the bacon in a large skillet, until cooked through and browned. Chop into bite-sized pieces.
Step 3: cook mushrooms and add bacon
Drain the excess bacon grease from the pan and in the same pan, sauté the garlic and mushrooms over medium heat (image 3) until the mushrooms are soft and browned (image 4). Return the chopped pieces of bacon to the pan (image 5) and mix to combine and remove from the heat (image 6).
Step 4: whisk egg mixture
In a large mixing bowl, whisk together egg whites, milk, cheese, salt and pepper (image 7).
Step 5: add ingredients for the quiche to the crust
Place the cooked bacon and mushroom mixture in the pie dish on top of the pie crust and evenly coat the bottom (image 8).
Pour the egg mixture over the bacon mixture (image 9). Be sure the cheese does not pool to the middle of the quiche, use a spoon to move around as needed.
Step 6: bake
Bake at 350F for 35-40 minutes or longer until the eggs are fully cooked, the crust is nice and golden brown and a toothpick comes out clean (image 10). Always note – bake times will vary from oven to oven.
Expert Tip!
Use this same recipe and add any and all of your favorite vegetable and meat fillings for more fun quiches.
Recipe FAQs
Store leftover quiche in an airtight container in the fridge for up to 5 days.
This is perfect for a brunch party. Serve with a fruit salad, Blueberry Breakfast Sausage, Protein Waffles and lots of delicious drinks.
You can use 9 whole eggs in place of 1 1/2 cups egg whites or use 1 1/2 cups egg beaters. You can also do 1/2 the egg whites and 1/2 the eggs so about 4 eggs and 3/4 cup egg whites.
Sure! Omit completely or add in another veggie like in my Egg White Quiche and Easy Vegetable Quiche.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Bacon and Mushroom Quiche
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Ingredients
- 1 pie crust store-bought
- 6 pieces bacon cooked and chopped
- 8 oz. cremini mushrooms sliced
- 2 cloves garlic minced
- 1 1/2 cups liquid egg whites 350g
- 1/2 cup low fat milk 120g
- 1/2 cup mozzarella cheese, shredded 56g
- salt and black pepper
Instructions
- Pre-heat oven according to pie crust package. Place one pie crust in a pie dish, poke a few holes in the bottom and bake 1/2 the recommended time. Example: if the package asks to bake at 425F for 12 minutes, cook at 425F for 6 minutes.
- When the crust is done cooking, remove from the oven and lower the temperature to 350 degrees Fahrenheit.
- While the pie crust bakes, cook the bacon until cooked through and browned. Chop into bite size pieces.
- Drain the excess bacon fat from the pan and in the same pan sautee the garlic and mushrooms over medium heat until the mushrooms are soft and browned. Return the chopped bacon to the pan and mix to combine and remove from the heat.
- In a bowl whisk together egg whites, milk, cheese, salt and pepper.
- Place the sautéed mushrooms and bacon in the pie dish on top of the pie crust and evenly coat the bottom.
- Pour egg mixture over the bacon mixture. Be sure the cheese does not pool to the middle of the quiche, use a spoon to move around as needed.
- Bake at 350F for 35-40 minutes or longer until the egg its fully cooked and toothpick comes out clean. Note, bake times will vary oven to oven.
- Slice into 6 equal slices and enjoy!
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Use any meat and veggie combo you prefer. This is great with pork sausage or turkey bacon as well.
- Switch the cheese flavor for a new flavor combo.
- To use all whole eggs, use 9 eggs or 1 1/2 cups egg beaters. To use 50/50 use 4 eggs and 3/4 cup liquid egg whites.
this was wonderful! we made it for my mom yesterday. We didn’t know when to add the garlic but made it work. Woo!
I’m glad you all loved it and it was part of your Mother’s Day spread!! Garlic is in step 4 ❤️